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December 2018

Pound Cake Recipes

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Pound Cake with Mascarpone Sauce Recipe

Pound Cake with Mascarpone Sauce recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pound Cake with Mascarpone Sauce recipe  PDF


5 Large Eggs, separated
5 tb Granulated Sugar
18 oz (1 1/2 pkgs) Mascarpone, at
room temperature 2 tb Brandy (Cognac preferred)
1 Pound Cake (homemade or
store bought) Fresh Strawberries or Blackberries for garnish ( NOTE: The egg yolks in the sauce are uncooked.) Torte Sabbiosa 1. To make the sauce, beat the egg yolks and sugar together in a bowl with
a mi er until light and lemon colored. Beat the mascarpone into the egg yolk mi ture until well blended. Don't overmi , or sauce may separate. Beat in the 2 tablespoons of brandy. 2. In a separate bowl, whip the egg whites until they form stiff peaks.
Fold egg whites into the Mascarpone mi ture. Refrigerate until serving time. 3. To serve, cut the cake into 1 inch thick slices, place on a plate and
spoon mascarpone sauce over it. Decorate each portion with fresh berries. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd

Pound Cake with Mascarpone Sauce recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
279 people have voted
Last Reviewed on 2018-12-18



Tuesday, Dec 18 2018 Download & Print Pound Cake with Mascarpone Sauce recipe  PDF   Pound Cake recipes RSS   Thumsb up

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1 sm Jello any flavor 1/3 c Light corn syrup 2 tb Margarine 4 c Tri cereal Butter 9 square pan. In large saucepan, heat jello (dry), corn syrup and butter to boiling over medium heat stir constantly. Remove from heat stir in cereal until evenly coated. Pat mi ture in pan with buttered back of spoon. Cover chill until set, about 30 minutes. Cut into squares. Store at room temperature. Makes 3 dozen squares. ...

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